At the Serpentine gallery in London, their Magazine restaurant now has a new team in place. Over the year's it's had various guises, most recently it was a Chuc's. But now it's being run by catering company Benugo and they've brought in a Slovakian chef and a climavore based menu to switch things up.
Chef Tomas Kolkus, who used to head up the team at Shoreditch House, is now in charge of a menu that aims to focus on ingredients that don't harm the earth or, better still, actively regenerate it. So herbs are grown hydronically in Clapham, mussels are A Good Thing because they filter water and everything down to the menu and plates are made from recyclable materials.
The all day menu does sound pretty enticing with dishes like:
- Wye Valley Asparagus with Miso Aioli
- Rope-Grown Mussels with Urfa and Rock Samphire
- Slow-Roasted Cauliflower with Chickpea Stew, Dulse & Sea Buckthorn
- Agar Panna Cotta with Elderberry Syrup & Blackberries
Even the wine list follows similar principles, with Uncharted Wines offering a range of organic and biodynamic wines by the tap.
Of course, it certainly helps that the restaurant is housed inside the gorgeous Zaha Hadid designed structure.
More about The Magazine
Where is it? Serpentine North Gallery, West Carriage Drive, London W2 2AR
When? Open now.
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